Last week I was considering how different my eating has been since two years ago. I’ve found this amazing accomplishment of stability and clean focused feeding on in my diet. I’ve stayed away from the extremes of overeating and undereating and in some way just appear to be in this happy place. Before I would conceptualize what it would feel like to take pleasure from the advantages of taking in wholesome, healthy foods while still taking pleasure in a burger or a giant chocolates chip cookie every now and then. It seemed therefore distant. Today my ft are in the area I wished I usually could possibly be; it feels as though an excellent, significant achievement.

As I’ve discussed earlier, there are many issues I’ve done to get this balance. One of these was nourishing my own body with nutritious food every few hours. The second was prepping foods and snack in advance. The 3rd was always making certain to enjoy a delicacy every now and then, because life’s too short never to. We’re by no means going to become perfect eaters. Perhaps the perfection in eating, is choosing balance? Meals for thought, Perhaps.

Today I’m writing an incredibly basic and delicious formula for chicken burrito bowls inspired with the ever-popular Chipotle. Remarkably, I didn’t have Chipotle until I was a sophomore in university. I purchased a burrito, being unsure of how GIANT they’re and nearly exceeded out from stuffing myself silly. These days I settle for the lighter burrito bowls, and occasionally I make sure they are right at home. They’re easy, flavorful and an amazing way to food prep for the week.

First things initial, I’m the realest. Wait around, that’s an Iggy tune lyric. Regress to something easier.

First things first, we make chicken!

I usually make the chicken in the slow cooker for simplicity, but if you’d like you can simply bake it. I’ve included directions for both and that means you aren’t limited.

Next, there’s always coffee beans. I vote black coffee beans, but pinto are also drop inactive delicious.

What about that absolutely amazing corn salsa? I can’t get plenty of. Mine is full of sweet corn, reddish colored onion, cilantro & even more lime juice.

Oh and the brown rice? I make a coconut lime brownish rice that’s simply the most addicting thing you’ll ever kitchen sink your teeth into. Trust the Ambitious woman. It likes like fluffy coconut magic on your own tongue. (Yes, I’m extra descriptive today.)

Topping are endless. I usually go with several slices of avocado, jalapenos (I love dat spice), and sometimes greek yogurt.

After I’m done cooking my chicken and rice, I evenly divide everything into individual containers and stick them within the fridge for easy reheating.

I hope you like this basic meal prep idea. Not merely does it save time, but also money (and most likely calories). Enjoy! xo

Recipe type: Supper, Poultry, Food Prep, Healthy, Gluten Free of charge, Slow Cooker

Prep time:

10 mins

Cook time:


1 cup chunky salsa

For the grain:

2 cups drinking water or vegetarian broth

1 little lime, juiced

For the corn salsa:

1 cup organic sweet corn

1 little red onion, diced (or about 1/2 glass diced red onion)

1/4 cup fresh chopped cilantro

1 little lime, juiced

For the beans:

1 (15 oz) may low sodium black beans, rinsed and drained

To garnish:

1/2 cup Move Veggie! Lactose Free of charge Monterey Jack & Cheddar Shreds

For garnish: Extra salsa, avocado slices (or guacamole), jalapenos if you like spice, cilantro, greek yogurt, sizzling sauce, etc


To help make the dark brown rice: Place a medium container over medium high temperature and add coconut essential oil and brown rice. Toast grain using the coconut oil for 5 minutes; stirring often to toast the rice and infused the coconut essential oil flavor in. After five minutes add in drinking water and bring combination to a boil, then cover, reduce heat to low and simmer for 45 a few minutes. After 45 a few minutes, remove high temperature, and lime juice, then recover and allow stand for 10 more mins. Once done, time of year with a little salt to flavor.

To make the corn salsa: Within a medium dish, combine corn, red onion, cilantro and lime juice. Season with sodium and pepper.

To make the bowls, consistently distribute rice, chicken, black coffee beans and corn salsa into bowls (or containers if food prepping.) Garnish with parmesan cheese, cilantro, sizzling sauce and extra salsa, if desired. If you are planning on savoring the meal afterwards, usually do not add the avocado. Add once prepared to eat.

Makes 5 portions. One for everyday from the week, if you want.

To bake the chicken in the range rather than the slow cooker: Place chicken in a 9×9 in . greased baking pan. Cover the top of the chicken with salsa. Bake at 400 degrees F for 20-25 moments, depending on the size/thickness of your chicken.

Nutrition information will not include garnishes such as avocado or greek yogurt.

I saw this while in was making my grocery store list this morning and decided to increase it towards the meal arrange for the week. We had it tonight and it was fabulous! Especially the corn salsa! My children loved it too, and asked if we could make it again in a few days! It’s definitely a keeper!

I’m not used to your website. A friend made your paleo chocolates chunk cookies for me personally (that i am going to make tonight; they are seriously among my favorite cookies ever!) that is how I came across your site! I’m really enjoying trying your quality recipes!!!

I did add a few things so the family would be okay eating it! A very important factor I added for a few crunch was some whole wheat tortilla shells bake in the oven and seasoned with some sodium and pepper. And I added some tomato vegetables and Black coffee beans to the salsa and used pinto beans within the bowl it had been crazy good both ways it really is such popular when people arrive over for supper!!

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